1 1

La Cabana

La Cabana

The Pérez family’s careful stewardship, combined with Huila’s mineral-rich soils, creates the conditions for refined coffees: tropical fruit & a wine-like depth.

£18.75
£18.75
Sale Sold out
Volume

Character

We taste guava, strawberry and caramel.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

View full details

Expertly processed.

Lucas Velloso do Nascimento, known as Betinho, represents the second generation of a family closely tied to the development of coffee production in Patrocínio.

He succeeded his father, Mário Alves do Nascimento, who began the family’s work in the 1940s, continuing a lineage shaped by long-term dedication to the land.

The cup is layered, with notes of tropical fruits, caramel and a wine-like depth.

The Producer

At Fazenda São Bernardo, the approach centres on consistency, quality and careful refinement of both process and infrastructure.

Investment in technology has played an important role in supporting this, helping to maintain a reliable and continuous supply of coffee.

Cherries are selectively hand-picked at peak ripeness before resting in sealed tanks to deepen fruit character.

The coffee is then dried slowly on patios and raised beds, allowing sweetness and complexity to develop over time.

  • Production Data

    Produced by Pérez family
    Region - El Agrado, Huila
    Grown at 1700 - 1800 masl
    Varietal - Caturra
    Harvest - November 2025
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit.

    The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

1 2